Does anyone have a recipe for Solomon Gundy?

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Hi all. I have a bit of an occassional addiction...Solomon Gundy. I can go weeks without it but then I buy a jar and its Gundy on bread and butter at every meal until its gone. Does anyone have a recipe for this fishy treat?

-- Alison in N.S. (aproteau@istar.ca), October 18, 2001

Answers

Alison, sometimes when I see the way you write, I think it would be so much fun to listen to you talk!!!! I know you are from Canada but sometimes it could be halfway around the world, as I have no idea what you are saying!!! Like when you posted about "nappies" it took me a little time to figure out what you were talking about. I love your posts, keep coming on and I will learn to spaeak Canadian!!

No idea what Solomon Gundy is either?!?!?!?!

-- Melissa (cmnorris@1st.net), October 18, 2001.


I thought it was some type of jelly or butter until you said fishy! Unless, don't tell me it's fish jelly?

-- Charleen in WNY (harperhill@eznet.net), October 18, 2001.

Okay... my curiosity got the better of me! Here's a link to a site that has a few solomon gundy recipes: http://www.jamaicans.com/ubb/Forum2/HTML/000975.html Here's one of the recipes on the page, in case the link doesn't work. Solomon Gundy

3 lbs red herring
8 pimento seed
1 cup vinegar
1 cup onion
2 scotch bonnett pepper
1 teaspoon black pepper
3/4 cup corn oil
2 tablespoon white rum
1 tablespoon soya sauce
browning (optional)
now wrap de red herring (buy the dry one) in news paper very tight,about 4 or 5 sheets.light the news paper at one end and let it burn, (i sometimes now use the BBQ to burn them).when completely burn,peel skin off herring and debone,then cut up very small do not crush the herring. put in a medium bowl.
boil pimento in vinegar for about 3 mins or so,den throw them away.blend the onion,soya sauce,pepper and white rum. pour on top of the red herring,add the oil then add the vinegar, and black pepper stir well. if you want you can add some browning,just for colour, can eat same time with roast breadfruit DWL,but bottle and keep in fridge.

Hope this helps! Cheryl

-- Cheryl in KS (cherylmccoy@rocketmail.com), October 18, 2001.


Thanks Cheryl...doesn't sound like the Gundy I am looking for though. For those that asked, Solomon Gundy is a form of pickled herring. The ingredients on my jar don't list rum though and I think it would make it taste different. Guess I have to keep searching. Melissa, I wish we could meet too but like you said its almost as if you are halfways 'round the world. Midwest isn't it? :o)

-- Alison in N.S. (aproteau@istar.ca), October 20, 2001.

Yes, I am Ohio. I am just amazed at the differences in language and speech habits of people here in this country, and even as close as Canada. It makes me really try to give everything I write some thought, as it is easy to be mis-understood by people. I do try hard to write as clearly as I can!!!

-- Melissa (me@home.net), October 20, 2001.


I emailed a friend in Canada and she sent me this one. Hope it helps. If this isn't what you want, she has more recipes I think.

Solomon Gundy (Salmagundi in German 1/2 dozen salt herring 2 medium onions 2 cups white vinegar 2 tablespoons pickling spice 1/2 cup sugar Remove tails and heads from herring. Clean inside and remove skin. Cut in pieces about 1 inch thick and fillet the pieces. Soak in cold water for 24 hours. Squeeze water from the herring. Place in a jar in alternate layers with the sliced onion. Heat vinegar and and add pickling spice and sugar. Let cool and pour over the herring in the bottle. Solomon Gundy 1/2 dozen salt herring 2 medium onions 2 cups white vinegar 2 tablespoons pickling spice 1/2 cup sugar Remove tails and heads from herring. Clean inside and remove skin. Cut in pieces about 1 inch thick and fillet the pieces. Soak in cold water for 24 hours. Squeeze water from the herring. Place in a jar in alternate layers with the sliced onion. Heat vinegar and and add pickling spice and sugar. Let cool and pour over the herring in the bottle.

-- Ardie/WI (ardie54965@hotmail.com), October 20, 2001.


Please, someone tell me why everything comes out in duplicate whenever I cut and paste?? Oy vey!

-- Ardie in duplicate (ardie54965@hotmail.com), October 20, 2001.

Ardie this sounds like what I am looking for. Thanks so much!!

-- Alison in N.S. (aproteau@istar.ca), October 22, 2001.

Today I discovered that I actually have a local recipe in my possession through perusing a back issue of Rural Delivery.

6 salt herring 1 cup sugar 2 cups vinegar 3 large onions 2 tablespoons whole pickling spice in a cloth bag

soak out the herring, then clean it and cut it into pieces. arrange layers of herring and sliced onion in glass jars. add the sugar to the vinegar as well as the spice bag. Bring this combination to a boil and simmer until the spice has flavored the vinegar. remove the spice. let the liquid get cold before pouring it over the fish and onion in the jars. Store the jars in a cold place and its ready to eat after several days. Thanks again for the help I recieved in looking for a recipe for this dish.

-- Alison in N.S. (aproteau@istar.ca), November 08, 2001.


Glad you found the recipe Alison, it was nice to see you posting, I have missed you.

-- Melissa (me@home.net), November 08, 2001.


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